How to make an easy pasta dish, rigatoni with meatballs, anytime you want.
By The Silver Spoon, The Nest
This effortless rigatoni with meatballs is so delicious and simple to whip up anytime.
Makes 4 servings
- 11 oz. ground meat
- 1 sprig chopped flat leaf parsley
- 1/2 garlic clove, chopped
- 1 egg, lightly beaten
- All-purpose flour, for dusting
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 sprig chopped small fresh rosemary
- 1 3/4 cups bottle strained tomatoes
- 12 oz. rigatoni
- 1/3 cup grated Parmesan cheese
- Salt and pepper
Step 1: Combine the ground meat, parsley, and garlic in a bowl, then stir in the egg and season with salt and pepper. Shape the mixture into small meatballs, dust with flour, and set aside. Heat the oil in a pan, add the onion, celery, carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes. Then add the meatballs, and increase the heat to medium. Cook until the meatballs are lightly browned all over, add the bottle strained tomatoes and season with salt. Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes.
Step 2: Cook the rigatoni in a large pan of salted boiling water until al dente, then drain, and tip into the pan with the meatballs. Mix well and heat through for 2 minutes. Transfer to a warm serving dish and sprinkle with the parmesan.
Recipe courtesy of The Silver Spoon: Pasta.